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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Fresh swordfish steak with garden pea pesto, mint and caper cream sauce by Richard Burkert

11 September 2006
Fresh swordfish steak with garden pea pesto, mint and caper cream sauce by Richard Burkert

INGREDIENTS

(serves four)

For the pesto
8oz garden peas, cooked
4oz pine nuts
2 bulbs fresh garlic
4oz grated fresh Parmesan
Handful of basil leaves
½ pint finest olive oil
Salt and pepper to taste

For the sauce ¼ pint white wine
¾ pint double cream
6oz fresh capers
Generous handful of freshly chopped mint
Salt and pepper to taste

For the swordfish steak
4 x 6oz slices of fresh swordfish loin
Salt and pepper
Olive oil
Knob of butter

METHOD

To make the pesto, place garden peas, pine nuts, garlic, Parmesan and basil in a blender and slowly trickle in the olive oil to make a coarse liquid. Add salt and pepper to taste.

To make the mint and caper sauce, reduce white wine down to a thick syrup. Add double cream. Bring to the boil and add capers and mint.

Season to taste and bring back to the boil. Season the swordfish well with salt and pepper and seal in a very hot frying pan with a little olive oil and a knob of butter. Flash under the grill for 5-6 minutes.

When ready, place on a hot plate, lightly smear with pesto and pour mint and caper sauce around fish. Serve immediately.

Richard Burkert

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